Suvechha Sarkar
When Netflix’s ‘Culinary Class Wars’ returned for its much-anticipated season 2, it didn’t take long for Hou Deok-juk to capture the attention of the audience. He was welcomed on the show as a White Spoon Chef, carrying an extraordinary 57 years of culinary experience. While some competitors relied on trend-driven techniques, Deok-juk represented decades of discipline and an unwavering respect for tradition. As a master of Chinese cuisine, he showcased his skills from the very first challenge. His humility also consistently stood out in the kitchen. All of those qualities eventually helped him earn a well-deserved spot among the top three contestants in the competition.
Hou Deok-juk’s Decades of Experience Paved His Path to the Semifinals
During the first cook-off between the Black Spoon and White Spoon Chefs, Hou Deok-juk found himself standing against Fan Master. The battle was quite intense, with both chefs pouring their expertise into the plate. When the votes were revealed, it turned out that they had tied with one vote each. Following that, the decision came down to the finest details, such as balance and execution. Ultimately, it was Deok-juk’s precision that enabled him to survive and advance in the competition. By episode 6, the competition entered the all-or-nothing challenge, where the White Spoon and Black Spoon teams faced off against one another, with the losing side facing total elimination.
Deok-juk worked diligently with his teammates, demonstrating not only his technical skill but also his teamwork abilities. The collective effort eventually paid off, with Deok-juk helping his team win the round. However, the following alliance battle posed a greater danger. He was paired with Cheon Sang-hyun, and together, they presented a dish that, despite careful preparation, fell short of meeting the judges’ expectations. Hence, it ultimately put both of them at risk of elimination. The stakes further escalated into a one-on-one death match against Sang-hyun. There, Deok-juk survived, earning a place among the top seven Semifinalists.
Since only two contestants could take their seats in the Finale, Deok-juk tried to get the high score during the first mission of the Semifinals. He earned 171 points with his edible bird’s nest and sea cucumber dish, securing the highest score early on. Unfortunately, Choi Kang-rok overtook him to claim one of the Finalist spots. Ultimately, the final position came down to a nail-biting face-off between Deok-juk and the Culinary Monster. Both of them had to create several delicacies with carrots as the main ingredient, making the matchup one of the season’s most compelling. Unfortunately, Deok-juk was eliminated when judges failed to find much innovation in his dish, ending his journey in the show.
Deok-juk’s Training in Chinese Cuisine Shaped His Culinary Philosophy
Hou Deok-juk originally hails from Sogong-dong, Seoul, where he grew up in a Chinese-Korean household deeply rooted in traditions. From an early age, he discovered his calling in the culinary world, which stemmed from his respect for his culinary heritage. It eventually helped him develop the philosophy of blending tradition with innovation, which now defines his approach to cooking. Deok-juk began his professional journey in 1968 when he joined a Yonggung, a Chinese restaurant at the Bando Hotel, as a Kitchen Assistant. There, he began by performing minor duties, such as doing laundry and cleaning floors, before starting his actual work in the kitchen by learning Chinese cuisine. It wasn’t long before Deok-juk received the unexpected opportunity to visit Japan.
That visit helped Deok-juk to further hone his skills in preparing a wide array of Chinese dishes. There, he reportedly got formal training under Chef Kwang, a remarkable chef from China. After giving it his best for three transformative years, Deok-juk returned to Seoul, South Korea, in 1977. Since he was already equipped with refined Cantonese culinary skills, he joined the Palsun, a Chinese eatery at the Shilla Hotel, as a chef. While working there, the competitor reached another significant milestone by creating the dish Buddha Jumps Over the Wall and introducing it to his country in 1987. The dish is a luxurious Fujianese dish that redefined the way Chinese food could be balanced more lightly. Deok-juk continued working at Palsun until 2019, before moving on.
Deok-juk Leads a Michelin-Starred Kitchen With an Increasing Social Media Presence
In 2019, Deok-juk assumed the position of Executive Chef at Haobin restaurant at the Ambassador Seoul Pullman Hotel. It offers customers a blend of Western and Eastern ambiance. Just two years later, in 2021, the eatery was honored with one Michelin Star, which further highlights his expertise. Over the years, Deok-juk has also developed multiple secret recipes for dishes made with ingredients such as anchovies, shellfish, mushrooms, and several others. In April 2024, he achieved another milestone in his career when he received the 2024 Michelin Mentor Chef Award. One day, Deok-juk also aspires to open an authentic Chinese restaurant, where he wants to serve guests four of the most significant Chinese cuisines.
As of writing, Deok-juk has over 57 years of experience and is often referred to as “the god of Chinese cuisine” and “a legend of Korean culinary history.” In January 2026, it was revealed that he is set to appear in ‘You Quiz on the Block.’ In recent years, Deok-juk has also embraced the digital world. Since joining Instagram in December 2025, he has garnered over 16.3K followers, often sharing his experiences from the show and expressing gratitude to his fans for their immense support. Although Deok-juk is known for his close bonds with his fellow competitors, he has preferred to keep information about his personal life private.
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